Can You Freeze Icing?

It’s no secret that icing can take even the best cakes, cupcakes, and cookies to cutting-edge levels of deliciousness.

If you are planning to prepare the icing ahead of time for the holidays, you might want to do so now.

If you had leftovers from your last batch and you didn’t get around to eating them within the next few days, you may have had some leftovers from the last batch you made. Is there anything you can do to save them? Is it possible to freeze icing?

You can preserve it for later use by doing one of a couple of things.

Can icing be frozen? The answer is yes! You will be able to store it in the freezer for 2-3 months if you store it in an airtight container or freezer bag, leaving room for expansion. You should let the frozen mixture thaw overnight in the refrigerator, and then mix it well before using.

Learn how to keep icing fresh, how to freeze it, and how to make your own buttercream icing.

Can You Freeze Icing?

When I’m in the kitchen, I like batch cooking and prepping recipes so that I always have snacks, condiments, or food in the freezer in case I’m short on time.

It is not difficult to make large batches of icing, since it comes in so many flavors to choose from.

How long will your batch prepped icing stay fresh in the freezer if you want to batch prep it?  Unfortunately, icing, specifically buttercream, do not freeze well.

To ensure the best results and optimum freshness, buttercream icing needs to be stored in the freezer for approximately 2-3 months.

There’s a chance it might get freezer burn if you freeze it more than that, but it might just lose its flavor and texture altogether if you freeze it longer than that.

Best Way To Freeze Icing

To make sure that your icing stays fresh for as long as possible by storing it in the freezer, you need to take a few steps.

The icing you make in the future will be delicious, creamy, and made with so much love that you won’t be tempted to skip any of these parts.

How To Freeze Icing In An Airtight Container:

  1. Make enough icing to use at once if you have made a large batch. It is not a good idea to freeze your icing entirely and then thaw it.
  2. You should leave about an inch of room above the top of the containers with the portions of icing. Ice expands when it freezes, so you need to leave enough space in the container to accommodate the expansion, or else freezer burn could result.
  3. Put the plastic wrap on the icing and press it gently. By doing this, you prevent air from touching the icing and causing freezer burn.
  4. Your container should be tightly sealed with a lid.
  5. Use a permanent marker or masking tape to write the date and contents on the tape. Before freezing the icing, place it on the container. So you can determine if it is still edible down the road, this step will help you remember what you froze.
  6. Use the icing within 3 months after storing the container(s) in the freezer.

How To Freeze Icing In A Freezer Bag:

  1. Assign serving sizes to your icing.
  2. Icing should only be placed 3/4 of the way full in your freezer bags.
  3. To prevent freezer burn, gently press out the air from the bag(s) to flatten the icing (to make it easier to store).
  4. Write the contents of the freezer bag, plus the date, on the baggie. Or, use masking tape and stick it to the baggie. When you take it out of the freezer, it will tell you when it was made, what it is, and if it is still ok to eat.
  5. You should use the bags within 3 months after placing them in the freezer to ensure optimal freshness.

Can You Freeze Containers Of Store Bought Icing? 

It is possible to freeze leftover icing from the store if you have leftover icing from the store.

In addition to freezing well, this icing can also be stored in a different container since the ones that come with it are usually not as airtight as they could be.

If you want to freeze the icing you bought from the store, just follow the steps above. It can now be stored in either an airtight container or a freezer bag. For best results, you should use it within 3 months.

How To Thaw Icing

We’ve already discussed how to properly freeze and store your icing, so let’s move on to thawing your icing to ensure it’s as creamy and delicious as possible. Thawing your icing is easy with these steps.

  1. Let your icing thaw in the fridge overnight the day before you plan to use it.
  2. It’s a good idea to put your icing on the counter to come to room temperature before using it.
  3. Place your thawed icing in a mixing bowl.
  4. For smooth, creamy, and fluffy icing, whip the egg beaters or stand mixer for 30 seconds to one minute. It’s best to add a dab of butter or a splash of cream.
  5. You may either pipe the icing onto your cake, cupcakes, or other treat or spread it directly on them.

Best Way To Store Icing In The Fridge

Icing can be stored in the fridge instead of the freezer if you know you will use it in the next week.

  1. You will need an airtight container to store your icing.
  2. Wrap a piece of plastic wrap around the icing and press lightly.
  3. Due to the circulating air in the fridge, this extra step will prevent the icing from drying out.
  4. Using masking tape, seal your container and label it with the date and contents. When you find icing in the back of the fridge, this step will help you determine whether it is still edible.
  5. When possible, store your container of icing in the refrigerator away from foods with strong flavors, like fish or meat.
  6. After a couple of hours on the counter, you can use your icing again.
  7. If your icing is not smooth and creamy, place it in a stand mixer or bowl and whisk it for about 30 seconds to a minute.
  8. Use as needed.

How To Make Vanilla Buttercream Icing

It’s hard to choose just one type of icing to try, but buttercream frosting is one of the most delicious and easiest to make.

The vanilla buttercream is one of my favorite icings because it is so versatile. In addition, you can add citrus zest, mint extract, coconut extract, cocoa powder, or anything else you desire to personalize your elixir.

Ingredients 

  • 1 1/2 cups unsalted butter, room temperature
  • Sifted confectioners’ or icing sugar, 2 cups
  • The vanilla extract equivalent of 1.5 teaspoons
  • Cream or whipping cream, 2 to 3 tablespoons
  • Salt to taste

Directions

  • Cream the butter with a mixer until it is fluffy.
  • Mix all of the ingredients until they are well incorporated. Adding a half cup of sugar at a time might help ensure an even mix.
  • Whip together with the vanilla extract.
  • Then whip the icing again until it’s soft and fluffy, adding the heavy cream and sea salt as you go.
  • Baked goods can be brushed with this as needed.

Notes:

Any other extract you like can be substituted for vanilla – almond, coconut, mint, etc.

If you would like your icing to have a special color, you can add a couple of drops of food coloring when you add the heavy cream.

Vanilla Buttercream Icing

Vanilla Buttercream Icing

prep time: 5 MINUTES
cook time: 4 MINUTES
total time: 9 MINUTES

Satisfy your sweet tooth with this creamy and dreamy icing!

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • Sifted confectioners’ or icing sugar, 2 cups
  • Vanilla extract, 1.5 teaspoons
  • Two to three tablespoons of heavy cream
  • Salt to taste

Instructions

  • Using a mixer or mixing bowl, whip the butter until fluffy.
  • Mix all of the ingredients until they are well incorporated.
  • The sugar might need to be added a half cup at a time to mix evenly.
  • Whip together with the vanilla extract.
  • Then whip the icing again until it’s soft and fluffy, adding the heavy cream and sea salt as you go.
  • Baked goods can be brushed with this as needed.

Notes

If you don’t like vanilla extract, you can substitute almond, coconut, mint, or another extract of your choice.

If you want to give the icing a special color, add two or three drops of food coloring to it after adding the heavy cream.

Final Thoughts

If you want to prepare large batches in advance, buttercream icing freezes nicely. For peak freshness, you should store your icing in an airtight container or freezer bag and use it within three months of freezing.

To ensure a light, fluffy, and creamy texture, let it thaw overnight in the fridge before using.

Make your best icing with your favorite extracts instead of relying on a basic buttercream recipe.

 

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